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SNACKS

Homemade Fig Newtons – Have you ever looked at all of the ingredients in a package of store bought fig newtons? It’ll blow your mind! (#junkgalore) Stop buying, make your own. Trust me, homemade takes the cake every.single.time. Check out the original recipe link for a picture. I forgot to snap a picture of my own.

DINNERS

Eggs, Avocados & Olive Oil Biscuits with Easy Oven Bacon – When my little one is asked about dinner, this is often her first request. She (and I) love eggs and avocados. Normally we put it on toast. This past week, we shook things up and went with Olive Oil Drop Biscuits. These biscuits ridiculously easy, fast, and delicious!

Corn and Tomato Pizza With Cilantro and Goat Cheese – Yes, you’ve seen this recipe here before…and you’ll see it again and again and again. It’s a family requested fave, and I’m happy to oblige.

Ricotta, Basil, and Tomato Salad, Potatoes Gremolata, and Pan Seared Chicken – An impromptu dinner with old friends happened this weekend. Rather than go out, we opted to have them over and stay in. Sometimes, there’s nothing better than sitting around a table with great friends, reminiscing over great food and enjoying a great bottle of wine (or two). What I had in the fridge and pantry was a hodgepodge of veggies and some leftover herbs. However, when good quality cheese and olive oil are household stables, great things happen. Ricotta replaced mozzarella for a caprese-like salad that was ever so creamy. Basil gremolata with a hint of sea salt on roasted fingerling potatoes were a perfect combo of chewy with a slightly crunchy edge. All of this with pan seared chicken was definitely an easy and entertaining worthy meal.

Hope something makes your belly smile…

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Tip: If using almond meal, the dough will be exceptionally wet and somewhat tricky when working with it. The almond meal substitution came out of desperation when I had once run out of flour. We found the outcome less visually pleasing because the sticky dough was a bit unforgiving. However, it was still absolutely yummy with a bit of a grainier texture. In our house, we don’t judge food based on looks. This is where the “two bite rule” comes in handy. We often discover that ugly food can be quite delicious 😉

Once the dough is cooled and ready to be rolled out, with flour dusted hands, turn the dough out onto a generously floured surface. Using a flour dusted rolling pin, roll out the dough (checking often that it is not sticking) into a rectangular shape between 1/4 and 1/8 inch thick. Spread the fig filling over 1/2 of the dough. Fold the uncovered portion of the dough on top of the fig filling covered portion. Use a pizza cutter to cut the dough into 2′ squares. Bake the squares on a silicone lined baking sheet or baking stone for 12 to 15 minutes, or until slightly golden. Enjoy!

Eggs, Avocados, & Olive Oil Drop Biscuits with Easy Oven Bacon

This meal requires a bit of commentary to help ensure the steps are timed right. The bacon is prepared for baking (line baking sheet with foil & lay out the individual bacon slices). Similarly, the biscuits are prepared and ready to pop in the oven, when it’s time. Once these both are in the oven (which does not happen simultaneously – keep reading below), the avocados and eggs are prepared.

This meal starts with a cold oven. The bacon goes in the cold oven, and then it’s turned on and begins to heat. When the oven reaches full temperature, the biscuits go in the oven. When the biscuits are done, your bacon will most likely be done too. (An exception would be for those who desire exceptionally crispy bacon. In that case, the bacon may need to remain in the oven a few minutes longer than the biscuits).

Easy Oven Bacon
6 slices, preservative free baconDirections: Line a baking sheet with foil. Arrange the bacon on the baking sheet in a single layer. Place the bacon in a cold oven (note: the oven is NOT preheated). Heat the 450 degrees. Bake for 15 to 25 minutes, depending on your preferred doneness. It’s soooo easy this way, and there is no mess!

Biscuits (this recipe can be doubled)
1 c. whole white wheat flour
1.5 t. baking powder
.5 t. sea salt
1 T. local honey (alternative: 6 drops of organic stevia), optional
¼ c. olive oil
½ c. milkDirections: In a small bowl, combine the flour, salt, and baking powder. In another small bowl, whisk together the milk and olive oil (add the sweetener now, if using it). Add the dry ingredients to the wet and stir just until combined. Use large serving spoons or a large scooper to “drop” the biscuits on a baking sheet. Once the oven reaches 450 degrees, bake for for approximately 10-12 minutes, or until slightly golden.

Eggs – prepped to your preference (I whisk eggs with a splash of milk and sea salt/pepper)Directions: Half the avocados, remove the seeds, and scoop the goodness into a small bowl. With a fork, mash the avocado. Season with salt/pepper and add a squeeze of lemon (note: lemon keeps the avocado from browning). Stir once more.

Cook the eggs as desired. I typically scramble the eggs for a week night meal. However, sunny side up (AKA “dippy eggs” in my house) is also popular. The warm, but still liquid yolk, adds richness to each bite!

Assembly

Start with an upside down biscuit (the flat surface is key). Next, comes a healthy slathering of avocado mixture. Finally, top with eggs, pressing the eggs into the avocado to help them “stick” to the biscuit. Finish with a dash or two of Tobasco style hot sauce, if you’re feeling daring. It really adds a great additional layer of flavor.

Boil potatoes in salted water until soft. Preheat oven to 400 degrees. Line a baking sheet with a single layer of the potatoes.

Gently smash the potatoes with a meat tenderizer or bottom of a glass. Don’t be too rough. The desired outcome is an intact, but smashed potato. Drizzle with olive oil and sprinkle with sea salt.

Place potatoes in the oven. [Begin pan searing chicken now]. Bake the potatoes for 15 minutes before carefully flipping them over with a spatula. Roast another 10-15 minutes. Remove the potatoes from the oven, and immediately spoon the gremolata mixture on the tops of the potatoes.